Vick's Strawberry Cake

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Moist strawberry cake covered in a rich strawberry cream cheese icing. It's a well known junior league recipe passed down through the years, but I tweaked it to remove the strawberry seeds for my picky hubby. I also jazzed up the icing by adding cream cheese. Everyone who's had it LOVES it!

Total Time: 0:45

Prep: 0:10

Cook: 0:35

Level:
Easy

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Ingredients

1 box white cake mix

1 box strawberry gelatin

½ c. cold water

4 undefined eggs

1 c. vegetable oil

3 tbsp. all-purpose flour

1 c. frozen strawberries, divided use

1 stick butter

1 package cream cheese

3 c. powdered sugar

1 tsp. pure vanilla extract

Directions

In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 2/3 cup of the strawberry puree (NOTE: To make strawberry puree, I put strawberries in a blender and process until smooth. Next, I push puree through a wire mesh sieve to remove all of the seeds.) Beat for 2 to 3 minutes on the medium speed of an electric mixer. Pour the batter into the pan(s).

Bake for 30 to 35 minutes in the preheated oven, or until the cake springs back when lightly pressed in the center. Cool cake in the pan(s) on a wire rack.

To make frosting: Cream the butter, cream cheese, remaining 1/3 cup of the strawberry puree, and vanilla in a medium bowl until light and fluffy. Add the powdered sugar gradually, until well combined. Spread the frosting on the cake. Refrigerate until ready to serve. Store leftovers in the refrigerator.